Steam Egg with Mushroom and Seafood Toufu

My entire family loves eggs.  From scrambled to sunny side up, hard boiled to egg mayo, and u'll see us beaming ear to ear. 

And so for tonight, it's steam eggs for dinner. To make the dish look more enticing, colorful and to bring out the flavor more (note: eggs are pretty tasteless until flavorings are added), I added mushrooms for my gal and seafood toufu for everyone. 

Ingredients:

- 4 eggs (it's up to u but 3 will be just nice actually)

- mushrooms 

- 3 cubes of seafood toufu, diced

- water (1 egg:2water)*

* the ratio of water will be explained below.

Steps:

1. gently crack the eggs into a bowl and ensure the egg shells break nicely into half.  

2. using the 2 half egg shells, contain water and pour into the egg mixture.  For every 1 egg, it's 2 eggshells of water.  Hence for 3 eggs, it's 6 eggshells of water.

3. add salt and egg. For a burst of flavor, you may like to add some chicken powder.  (My family skips the powder because it's akin to MSG)

4. beat the egg and water mixture well. 

5. here comes the first important tip.  Pour the egg mixture into a sieve and allow the egg mixture to drip into your bowl, to be sent to steam later.  This is done so to ensure smoothness of the egg. Discard whatever mucus-y portion in the sieve.

6. add in your mushrooms and diced seafood toufu. You can also add in chicken meat (but please diced into smaller cubes to ensure thorough cooking), prawns, crab sticks etc.

7. send into the steamer for 10-15mins. And here comes the 2nd important tip, i.e. to leave a gap when steaming. You can leave the cover ajar by right chopsticks to prop open a little. This step, will ensure your egg mixture will not be porous on the surface and within.

8. to check for done-ness, poke a chopstick and see if there's any egg mixture oozing out. If there isn't, it's done. General guide: 3 eggs at 12mins and 4 eggs at 15mins. 

9. Add garnishing like chopped spring onions or coriander.  Dish to serve.